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Vegetable beef soup

I found this recipe while I was home in Ohio. Apparently I had interviewed my Baboo (grandma) and written up this recipe as part of a high school assignment on family history. Boy am I glad I did! This recipe comes from my great, great grandma, and when I wrote the report, that was the first time the recipe was ever written down.

1 pound stew beef (cut into chunks)

1 teaspoon onion powder

12 cups warm water

4 tablespoons beef bullion (Baboo would add more like 6 tablespoons, which made for a salty broth that we loved.)

1 cup frozen corn

1 can green beans, cut into sections

1 medium yellow onion, diced

3 stalks of celery, cut into 1/2-inch pieces

3 carrots, cut into 1/2-inch pieces

3 medium Idaho potatoes, cut into 3/4-inch cubes

1 medium tomato, cut into 1/2-inch cubes

salt, to taste

Baboo would make vats of this soup and can it. Any time I stayed home sick from middle school or high school, we would open a jar and heat up some soup. The saltiness is very soothing for a sore throat, the vegetables provide a number of nutrients and the beef adds protein. It's a power soup!

In a large soup pot, season the beef with onion powder, and cook it until it browns. Add the water and bullion, and bring to a boil.

Add the vegetables, and turn the heat down to medium-low. Give the soup a good stir, set the lid on top of the pot, and let cook 30-35 minutes, or until the potatoes and carrots are tender. Season to taste with salt (if any!).